These paleo breakfast meal prep bowls are easy to make ahead, high protein, and perfect for busy mornings! Made with sausage, sweet potatoes, and eggs. High protein, paleo-friendly, perfect for busy mornings, Whole30 friendly, flavor packed and filling!
I initially hesitated to post this recipe because it’s just SO simple! But, then I realized that I essentially eat a version of this make-ahead breakfast every weekday morning.
So, I figured I just had to share my method (and favorite ingredients!) so all of you can make clean eating work for you in the mornings!
If you need easy, filling breakfasts ready to go, these breakfast meal prep bowls are one of the best options. Packed with protein, roasted veggies, and savory sausage, they’re perfect for busy mornings when you need something satisfying and nourishing.
These bowls are naturally paleo-friendly, simple to customize, and can be prepped ahead so breakfast is done for the week! Whether you’re eating at home or grabbing something on the go, this is a breakfast you’ll actually look forward to.
Why You’ll Love These Breakfast Meal Prep Bowls
- Easy to prep ahead for the week
- High protein and actually filling
- Made with simple, real food ingredients
- Naturally paleo and Whole30 friendly
- Perfect for busy mornings
Ingredients You’ll Need
- Pre-cooked sausage links (spicy or mild)
- Brussels sprouts, halved
- Sweet potatoes (orange or white, or both)
- Avocado oil or olive oil
- Sea salt and black pepper
- Eggs (any style you prefer)
- Fresh herbs (optional, for garnish)
How to Make Breakfast Meal Prep Bowls
Preheat your oven to 425°F and line two baking sheets with parchment paper.
Spread the sweet potatoes on one sheet, drizzle with 1 tablespoon oil, and toss to coat. Arrange in a single layer and roast for 30 minutes total.
On the second baking sheet, add the Brussels sprouts and drizzle with the remaining oil. Toss to coat, then arrange in a single layer. Slice the sausage and scatter it over the Brussels sprouts.
After the sweet potatoes have roasted for 10 minutes, place the Brussels sprouts and sausage in the oven. Roast everything together for about 20 minutes, until the vegetables are tender and nicely browned.
Cook your eggs however you prefer – fried, scrambled, poached, or boiled all work well!
Divide everything evenly into bowls or meal prep containers and serve or store for later.
As you can see a couple of photos above, this is really just a big, easy, sheet-pan meal. It makes between 4-6 servings depending on the appetites in your house.
One sheet pan is for the sweet potatoes, the other for the brussels sprouts and sausage.
I used a sugar-free chorizo from Wellshire Farms that I found at Whole Foods. But, you can use any pre-cooked pork, chicken, or turkey sausage!
How to Meal Prep and Store
These breakfast bowls are perfect for prepping ahead.
- Store in airtight containers in the refrigerator for up to 4 days
- Keep eggs separate if you prefer fresher texture
- Reheat in the microwave or skillet until warmed through
For best results, you can cook eggs fresh each morning, but pre-cooked eggs work fine for convenience.
Tips for the Best Breakfast Bowls
- Roast vegetables in a single layer for the best browning
- Don’t overcrowd the pan or they will steam instead of crisp
- Use a mix of sweet potatoes for more flavor and color
- Choose sausage with good seasoning for maximum flavor
- Add eggs just before serving for the best texture
Easy Variations
- Swap Brussels sprouts for broccoli or peppers
- Use ground sausage instead of links
- Add avocado or fresh greens before serving
- Make it dairy-free (already is) or Whole30 compliant depending on sausage
FAQs
Can I make these breakfast bowls ahead of time?
Yes, they’re perfect for meal prep and can be stored in the fridge for several days.
How long do they last?
Up to 4 days when stored in airtight containers.
Can I freeze them?
You can freeze the sausage and vegetables, but eggs are best made fresh.
What’s the best way to reheat?
Microwave for convenience or reheat in a skillet for better texture.
If you’re looking for an easy way to simplify your mornings, these breakfast meal prep bowls are one of the best options! They’re filling, flavorful, and easy to customize so you never get bored!
Once you try them, they’ll quickly become part of your weekly routine.
Want More Paleo Breakfast Ideas? Try One of These!
Loaded Paleo Hash without Eggs
Sausage Sweet Potato Breakfast Hash
For a roundup of my favorite high protein paleo breakfast recipes – see this post 🙂
Paleo Meal Prep Breakfast Bowls {Whole30}
Get breakfast ready the night before with these easy sweet potato, sausage, veggie, and egg Paleo breakfast meal prep bowls! They’re simple, Whole30 compliant, dairy free, flavor packed and filling!
Ingredients
- 4 pre-cooked spicy sausage links like andouille or chorizo, or preferred sausage links
- 1 lb brussels sprouts halved
- 2 med/large sweet potatoes cut into 1/2-1” pieces (I used 1 large orange and 1 white sweet potato)
- 2 Tbsp avocado oil
- Sea salt and black pepper to taste
- 5 eggs*
- Fresh herbs for garnish optional
Instructions
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Preheat your oven to 425°F and line 2 baking sheets with parchment paper. Spread out the sweet potatoes on one sheet and drizzle with 1 tablespoon avocado oil or olive oil. Toss gently to coat and spread out evenly in a single layer on the baking sheet.
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Roast in the preheated oven for 30 minutes total.
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After putting the potatoes in the oven, line the second baking sheet with parchment and arrange with brussels sprout halves in a single layer. Drizzle with the remaining tablespoon of oil and stir gently to coat, then return to a single layer. Slice the sausage and arrange all over the Brussels sprouts.
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After the sweet potatoes have roasted for 10 minutes, place the Brussels sprouts and sausage in the oven with them and roast for 20 more minutes, or until potatoes and Brussels sprouts are soft and browning.
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Cook your eggs to preference! I like mine fried, but scrambled, poached, or boiled are fine as well.
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Arrange the potatoes, brussels sprouts, sausage, and eggs in meal prep containers or in bowls if serving immediately. This recipe will be enough for 4 servings, but can easily be doubled if you need to make more. Enjoy!
Recipe Notes
*This recipe will make 4-6 servings, make sure you cook one egg per serving.
Nutrition
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I need a post for beginners please help!
What are your feelings about freezing this dish!
Quick and easy to make, the flavors pair very well together and I would definitely make this again!
So good and so easy!!
Delicious!! This recipe is really easy, filling, and hits my macros nicely. Thank you for sharing.